Mozzarella Stuffed Italian Meatloaf Recipe
Full of flavor, Mozzarella Stuffed Italian Meatloaf is the best comfort food recipe! Serve this impressive main dish along with roasted veggies and mashed cauliflower for a fabulous dinner.
Servings: 8 servings
Ingredients
Mozzarella Stuffed Meatloaf:
- 1 lb. ground beef 93/7 or 90/10
- ½ lb. ground sausage
- ½ onion sweet or white, finely diced
- ½ cup breadcrumbs Italian-seasoned*
- 1 large egg whisked
- ¼ cup parsley fresh, finely chopped
- 3 cloves garlic finely minced
- ¼ tsp. red pepper flakes optional
- 1 tsp. salt
- ½ tsp. black pepper
- ¼ cup tomato sauce
- 6 oz. mozzarella cheese cut into slices
- ¼ cup pesto sauce
Meatloaf Glaze:
- ¾ cup tomato sauce
- 2 Tbsp. ketchup
- ½ tsp. oregano dried
- ½ tsp. basil dried
- ¼ tsp. garlic powder dried
- ¼ tsp. salt
- ⅛ tsp. black pepper
Instructions
- Preheat oven to 350 degrees.
- Add all of the meatloaf ingredients to a large bowl except for the mozzarella cheese and the pesto. Mix by hand until all ingredients are well combined.
- Divide the mixture into two and place half of it onto a foil-lined baking sheet or in a large baking dish. Pat the meat mixture until it is in a 9 x 5-inch square rectangle shape. Make the outside edges slightly raised and the middle slightly depressed to make room for the cheese and pesto.
- Place the mozzarella cheese slices down the center of the meat, making sure none of it reaches the outside ½-inch. Pour the pesto sauce over the cheese slices.
- Add the remaining half of the meat mixture to the top of the cheese and pesto and form it into a log shape. Pay close attention to the edges to ensure they are completely sealed so no cheese can escape.
- Mix together the glaze ingredients in a medium-sized bowl and spread half of it over the top of the meatloaf.
- Cover the pan with a piece of foil and bake in the preheated oven for 40-45 minutes.
- Remove the foil and spread the remaining glaze over the meatloaf. Return it to the oven for an additional 15-20 minutes. You’ll know it’s done cooking when the internal temperature reaches 160 degrees.
- Let the meatloaf rest for 20 minutes before slicing in and serve with a sprinkle of fresh parsley. Enjoy!
Notes
- You can also add 2 teaspoons of Italian seasoning to ½ cup of plain breadcrumbs to make your own Italian-seasoned crumbs.
- To Store: Keep leftovers in an airtight container in the refrigerator for up to 3-4 days.
- To Freeze: Seal in a freezer-safe airtight container and freeze for up to 3 months.
Nutrition
Calories: 379kcal | Carbohydrates: 10g | Protein: 22g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 979mg | Potassium: 414mg | Fiber: 1g | Sugar: 3g | Vitamin A: 734IU | Vitamin C: 6mg | Calcium: 167mg | Iron: 3mg